Today is Cinco de Mayo and also Kentucky Derby day. I created a special recipe honoring both events. I hope you’ll try it at your next fiesta.
Cinco de Mayo Casserole
- 1 beer (any kind, including non-alcoholic)
- 1.3 pounds lean ground turkey
- 1 package Bloemer’s* chili seasoning
- 1 cup chopped onion
- 1 15 oz. can tomato sauce
- 1 15½ oz. can chili beans
- nonstick cooking spray
- 6 8″ diameter whole-wheat tortillas
- 8 slices Boar’s Head 3-Pepper Jack cheese
- 8 oz. shredded Monterrey jack cheese
- 1 cup chopped fresh cilantro
- Preheat oven to 350°F.
- Coat the inside of a 9″ X 13″ casserole dish with nonstick cooking spray. Set aside.
- Place a 4-quart saucepan over medium heat. Add beer, ground turkey, and chili seasoning mix. Stir.
- Cover and cook the turkey, lifting lid occasionally to break apart the meat. The turkey should poach in the beer and become fine.
- Cook turkey mixture for ten minutes, covered, then simmer uncovered for five minutes.
- Add chopped onion, canned tomato sauce, and canned chili beans. Stir to combine.
- Cover and remove from heat.
- In the casserole dish, place 2 tortillas in the bottom. They will overlap some, and that’s all right.
- Spoon half the turkey chili (about 4 cups) over the tortillas.
- Cover the chili with the 8 slices of cheese.
- Place 2 tortillas over the cheese.
- Spoon remaining turkey chili over the tortillas.
- Cover turkey chili with 2 more tortillas.
- Spread tortillas with 8 ounces shredded Monterrey Jack cheese until completely covered.
- Place aluminum foil over the casserole dish.
- Bake casserole covered for 30 minutes, then remove the foil for 5 minutes.
- Garnish with the chopped cilantro.
- Allow casserole to cool about 10 minutes before serving.
This casserole can be assembled a day ahead then baked the day you want to serve it.
Yields: 6–8 servings
*Bloemer Food Products are available in Louisville and online at http://www.bloemerfoods.com/